Italian Sesame Seed Cookies Recipe

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Italian Sesame Seed Cookies Recipe

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These golden cookies, recommended by Joan Humphreys of Ellicott City, Maryland, are light inside, chewy outside and really showcase the flavor of sesame.
MAKES:
33 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
33 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 5 tablespoons sesame seeds, toasted

Directions

In a large bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Brush with milk; sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: about 5-1/2 dozen.
Originally published as Sesame Seed Cookies in Taste of Home December/January 2002, p41

Nutritional Facts

2 each: 165 calories, 7g fat (3g saturated fat), 40mg cholesterol, 142mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 5 tablespoons sesame seeds, toasted
  1. In a large bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  2. Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Brush with milk; sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: about 5-1/2 dozen.
Originally published as Sesame Seed Cookies in Taste of Home December/January 2002, p41

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